Living conditions of my yeast

[Sawce]

Question I have about yeast nutrients and acid balance etc. So say I want to start my yeast in a separate container before I pitch it (I know there is a term for this but my gf is runnin her mouth right next to me and she doesn't have an inside voice so I can't think), when it's started in the separate container do I need to add nutrient and balance the acidity of the yeast or do I had that after I pitch the yeast? I do know that the SG should resemble the SG of my must...also do I need to balance pH and add nutrient when I want to cultivate my yeast? I have DAP so should I just add that with tomato paste for a good nutrient? And if ascorbic acid lowers pH how much should I add per gallon to get around 4.0 w blackstrap molasses? Just bein lazy about buying litmus paper but if I absolutely have to I will

[heartcut]

Make something similar to the wort you'll be pitching into (3/4 qt starter per 5 gal works for me) if you need more yeast, nutrients and all (probably need more if you're using liquid yeast). If you're using dry yeast, use 10 gm yeast per 5 gal and just rehydrate it in room temp water for less than 2 hrs. Dry yeast will work pitched dry, too, it's just slower.

[Prairiepiss]

Some say you need to rehydrate the yeast and some say you don't. Some make startes and some don't. Usually you will find something that works good for you. And you will stick to it.

The yeast packet should give you proofing instructions. Temp of water and duration type thing. Use good clean water. RO filtered or distilled. Boiling it will sterilize it.

Some add nutrients in the starter some don't. I know Big R uses GoFerm.

Some add sugar or wort to the starters after proofing. Some don't.

Here is what I do. I use mainly Red Star bread yeast. I boil some RO water then let it cool to 110f. Fill a qt mason jar halfway with it. Add my yeast. Let it rehydrate for approx 10min. Stir occasionaly. When I feel its all good and rehydrated there will be a small foam cap. I add 150 to 200 ml of my wort, mash, or wash. You need to have it sitting in another container. Because it turns into a volcano. I let it work for a little while longer. Then I pitch. Temp is usually around 90f at that point. And my wort, mash, wash is around 90f also.

This has given me the best results so far. So I stick with it. Every time I try something different. It fails on me. So I stick with this as my goto. I know it works for me.

What you find works for you may be different. And different yeasties will act differently.

[rtalbigr]

If you want to do a starter you need to use the wort you are going to ferment (including yeast nutrients) since the purpose of the starter is to 1) increase the yeast colony size, and 2) acclimate the yeast to the wort. However, you want to dilute the wort by about half to make it easier on the yeast.

If you are using liquid yeast a starter is pretty much mandatory. Liquid yeast cultures generally aren't of sufficient colony size to adequately populate the wort, so a starter is necessary to increase the colony size.

If you are using dry active yeast starters aren't really necessary. However, starters with dry yeast will reduce the lag phase and the ferment will start quicker. It is important that dry yeast be properly re-hydrated. In the first mili-second dry yeast cannot control what passes through its membrane/cell walls. If dry yeast is added directly to the wort up to 50% of the colony can be killed instantly resulting in under-pitching. Re-hydrating prevents this. I always use GO FERM PROTECT when I re-hydrate. Not only does it make a safer environment for the yeast, it also provides all necessary micro-nutrients, amino acids, etc resulting in a very healthy yeast colony.

With whiskies, rums, brandies, etc, proper yeast handling can make a big difference in the final product. Under-pitching/over-pitching can result in production of by-products that WILL affect flavors. With neutral spirits you're gonna reflux all that out, so it really doesn't matter that much.

Big R

[Sawce]

Oh ok thanx for all that much needed info. I read that yeast also need magnesium as a lot of times they can become defecient in this once pitched so do either of u guys add Epsom salt to ur nutrient? I also read that black strap mol. has plenty of mag in it for the yeast to survive and I will be using black strap because that is what I have access to.

[Dnderhead]

magnesium is a micronutrient a very little is needed,most times water has enough.

[rtalbigr]

Magnesium is more important for enzyme efficiency. I add it when mashing but in the form of magnesium citrate because I don't want the add sulfurs that come in epsom salts.

Big R